First, you need to caramelize the peaches cut them in cloves and cover them in sugar.

Let them brown in a pan.

In the meantime, break the cookies in a bowl and pour the melted butter on them. Mix the cookies with the butter and pour them by mashing them in a lined springform pan.

Whisk the cream cheese and the ricotta together with a packet of vanilla.

Pour it on the ccokies base and let it rest in the fridge for a couple hours.

Once the time passed, pour the caramelised peaches on it, and cut the dark chocolate to garnish it.

Melt the dark chocolate in bain marie.

In a mixer put the ricotta cheese, the melted dark chocolate and sugar.

Put the batter in a mix and let it rest in the fridge for about 2 hours.

Serve garnishing with some fruit or chocolate chips.

Start with whisking the eggs with sugar.

After that, add the flour and the baking powder and mix.

Stir the batter and pour it in a baking tray.

Cook it in the baking tray for 20 minutes at about 180°.

Get the base out of the oven and let it cool down, then cover the top with some apricot’s jam.

Roll the cake base and garnish it with powdered sugar as you like.

Start mixing the eggs and the flour, let the dough rest in the fridge for about half an hour.

Once the 30 minutes have passed, spread the dough until you obtain a 2mm thickness.

Roll the puff pastry and cut it, try obtaining fine tagliatelle.

Start cutting the peeled almonds and add the sugar.

In a buttered tray, spread the tagliatelle, add the almonds with the sugar and repeat for another layer.

Cook the oven at 140° for 50 minutes.

Serve the pie.